Swine Production and management Shela.pptx

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1. OBJECTIVES   identify the characteristics of a good boar as breeder; create a pig housing lay-out following the standard for swine management; and recognize the importance of proper swine management in ensuring healthy and productive pigs

2. SWINE Production & Management

3. Management of Boars ONE OF THE MOST IMPORTANT ANIMALS IN A PIG ENTERPRISE 1:15-20 times as many offsprings per year than a sow in a herd good boar must possess genetic potential to sire feed efficient, fast growing slaughter pigs with exceptional carcass quality. can be kept healthy and in good body.

4. BALANCED DIET AND PROVIDE WITH GOOD LIVING CONDITION A boar should not be fed too frequently because it can negatively affect its fertility, breeding performance, and feed efficiency. Overfeeding can lead to excessive weight gain, making it difficult for the boar to move and mate properly. It can also reduce breeding performance , as excess fat may cause sluggishness and lower the boar’s mating drive.

5. HOUSING AND ENVIRONMENT Keep boars in a comfortable, draft-free, dry pen or stall in minimum space of 0.6m x 2.1m with a height of 1.1m. If the pen doubles as a service area: 5-7 sqm floor area. Individual stalls eliminate fighting, riding, and feed competition. Keep boars cool and comfortable during hot summer months.

6. Sow is used for reproduction in pig farming, and after giving birth. Management of Sow

7. Must be managed properly to achieve good reproductive performance. Breeding female is intended to be pregnant, nursing a litter or getting bred. “Empty” period between these functions is unproductive, costly, and inefficient. Under good management, sows have tremendous capability to produce 2.3 liters per year or over 20 pigs annually. Care and Management of Sows and Gilt PRIOR TO PREGNANCY

8. Good nutrition P roper environment and high health standards, recording all herd activities, Maintaining high breeding efficiency and Selecting superior replacements Care and Management of Sows and Gilt PRIOR TO PREGNANCY

9. RAISING AND SELECTING REPLACEMENT GILTS A steady supply of replacement gilts is required to replace sows, which die or are culled because of poor performance. Plan to replace 40 to 55 percent of the herd annually, if the herd age is five litters or less. Breed Choice The crossbred female is preferred for commercial production. They have the added advantage of hybrid vigor.

10. RAISING AND SELECTING REPLACEMENT GILTS B. Source of Breeding Stock Select from within herd. The animal's history, how it was raised and tested under own farm environment and management is known. In addition there is less risk of disease introduction. Buying from outside source. Select only from reliable source or reputable breeder farm. Replacement gilts should come with a breeding certificate stating health condition (blood test, deworming and vaccination program as well as the genetic make up of the animal).

11. MANAGEMENT AT BREEDING TIME A. HAND MATING- the preferred mating system. The operator check for heat and takes the female in heat to the boar. Its advantages are: The operator knows for certain that the female was bred. Accurate breeding dates can be recorded. The operator can accurately check for return to heat. Boar use is regulated. Anestrus problems can be determined earlier. A more accurate sire breeding performance can be calculated. Fewer boars are required for the same number of females. Note: The main disadvantage is that more labor and closer observation are required.

12. MANAGEMENT AT BREEDING TIME A. PEN MATING- a boar runs with a group of females. Less labor intensive but more boar power is required. One mature boar can handle 8 to 10 females in a 21 day breeding period A young boar can effectively service from four to 6 sows in a 21 day breeding period Note: The main disadvantage is that records of breeding dates, boar service rate and female return to heat dates are often unknown except when the herdsman observes a mating.

13. HEAT DETECTION A. Physical Signs Vulva may be swollen and red Clear viscous vaginal discharge Restless and grunting Mounting behavior Frequent attempts to urinate with little or no discharge.

14. HEAT DETECTION B. Techniques in Detecting Heat Haunch- pressure test - operator approach the sow from behind and rub her sides and thigh. Riding-the-back test - is applied by riding or merely pressing the back of the animal. Semen-on the snout test - is particularly important in artificial insemination but can also applied in natural breeding. In this method, semen sample is squeezed on the snout face of the animal using a squirt bottle or atomizer. Synthetic boar-odor preparation may be used instead of a semen sample. Teaser boar- Allowing a boar but preferably one that has been vasectomized to mount the sow. Sound test- Use of chomping sounds of the boar.

15. MANAGEMENT DURING GESTATION normal gestation length of swine is 114 days (3 months, 3 weeks, 3 days) with a range of 109 to 119 days. Proper feeding of the pregnant sows management is important to ensure healthy pigs farrowed per sow and better lactation performance of the dam. Consequently, with the application of improved technology of management and nutrition during pregnancy, there will be more pigs weaned per sows per year to pay for the producer's financial obligations.

16. HOUSING & ENVIRONMENT Large pen were traditionally used, but confinement systems are now common in commercial production. Sows should be grouped based on pregnancy stage. Avoid stress, particularly in the first three weeks after breeding, to prevent embryonic mortality.

17. GESTATION STALLS / CRATES When gestating stalls are used, partially slatted floors behind the sow are recommended to ensure dry area for the sow and to reduce cleaning time. Edges of the slats should be rounded to avoid damage to feet or teats. In a penning situation, allow about 1.85 sqm per bred sow or gilt. Stall measurements of about 0.5 X 2.13 meter.

18. FEEDING LEVEL Nutritionally balanced gestation diet at the correct level is crucial to having female in proper condition at farrowing. Nutrient requirements of gestating sows and gilts are for normal body maintenance, sow growth or weight gain of the female and the normal development of the carcass. Normally, 1.8 to 2.3 kg of a balanced 14 percent crude protein ration will meet the daily nutrient requirement of a gestating sow.

19. MANAGEMENT DURING GESTATION FEEDING LEVEL A. Feeding the Sow during Pregnancy Avoid underfeeding or overfeeding the pregnant sow. Feed intake of the sow should be restricted soon after a productive mating in order to prevent her from becoming over fat. Feeding in excess of her actual requirement is not only waste feed and costly but may even lead extremely high embryonic death.

20. MANAGEMENT DURING GESTATION FEEDING LEVEL B. Feeding the sow in the late pregnancy growth of the developing embryos increase rapidly in the final third month of pregnancy. at this time, the transfer of nutrients from the dam to fetus increase gradually and retention in the uterus and mammary glands develop accordingly. this growth and development pattern indicates the need for sufficient matinal nutrition to sustain proper growth embryos and to help build up the sow's body tissues of pregnancy in preparation for lactation.

21. MANAGEMENT DURING GESTATION FEEDING LEVEL greater demand for feed in the last trimester of pregnancy can be satisfied by increasing the level of feeding to at least 15 percent level of 2 kg for primigestation and light multigestation sows, and low 10% for the fully grown or heavy multigestation sows. C. Weight during Gestation Weight gain during gestation will represent about 23-27 kg for mature sows and about 30-41 kg for gilts and young sows. The weight loss at farrowing (litter weight and fluids) is about 22 to 27 kg. A sow’s body weight should be about 163 kg after weaning for each successive reproductive cycle. Keep in mind that the greater the weight gain during gestation, the greater the weight loss during lactation.

22. MANAGEMENT DURING FARROWING Farrowing period and the first week of lactation are critical in swine production. Proper management procedures during this time will prevent unnecessary baby pig posses and other implications that reduce profit. Basic Farrowing System Continuous farrowing. Farrowing facility is used in a continuous flow without break for total room sanitation. Individual farrowing stalls are washed and sanitized as the sow and piglets are taken out. All In -All Out Batch Farrowing System. Groups of sows due to farrow during the week are brought into individual rooms. Groups of sows are weaned at the same time. Once the room is empty, cleaning and disinfecting is done before the next batch of sows enter. No more than 6 to 8 crates per room are recommended.

23. MANAGEMENT AFTER FARROWING After farrowing cleaning the farrowing area remove dead piglets, placenta, and waste, disinfect pens to prevent infections, avoid excessive water use to maintain a dry environment and bathing sows can be done one week post-farrowing, depending on weather conditions.

24. CARE AND MANAGEMENT OF GROWING-FINISHING PIGS The period from weaning to a slaughter weight of about 80 to 100 kilograms The care and management requirements of the pigs during this period are not as demanding as in the earlier stage of growth. Nevertheless, the growing-finishing pigs should be provided with ample protection against pests and diseases and fed properly to ensure a reasonable profit.

25. PIGS GASTRO-INTESTINAL PARASITE CONTROL various species of gastro-intestinal parasite affecting swine but the large roundworm is exceptionally important because of its widespread prevalence in both the small and large farms.

26. PIGS GASTRO-INTESTINAL PARASITE CONTROL various species of gastro-intestinal parasite affecting swine but the large roundworm is exceptionally important because of its widespread prevalence in both the small and large farms. Generally losses from worm infection come about in the form of Slow growth Poor fed conversion Reduced carcass value condemnation of carcass death to the animal leading to higher production cost

27. CARE & MANAGEMENT OF GROWING-FINISHING PIGS DEWORMING 1 or 2 weeks after weaning Second treatment 1-1/2 to 2 months after the 1st treatment is necessary because it takes approximately about a month for the large roundworm to complete its entire cycle so that the larvae not killed by the 1st treatment is vulnerable as adults.

28. CARE & MANAGEMENT OF GROWING-FINISHING PIGS OTHER CONTROLS proper cleaning and environmental disinfection of pigs facilities particularly the pigpens should be considered as an integral part of the control program. make sure that the weanlings are not place directly in uncleaned pens vacated by slaughter hogs.

29. VACCINATION best vaccinated two weeks after weaning or 1 week after deworming, if deworming precedes vaccination. If pasturing is practiced keep the pigs indoors until about two weeks when full immunity must have been attained. When using live-virus vaccines observe extra care because improper handling may lead to serious hazards .

30. DO’S IN VACCINATION Purchase vaccines from reliable sources. Store vaccines properly and used them before the expiry to avoid loss in potency Used cleaned and properly sterilized vaccinating equipment such as syringes and needles. Inject the right dose in the right place and in the right way. Rub the area after injection to spread the vaccines as rapidly as possible. 6. Rub the area after injection to spread the vaccines as rapidly as possible. 7. Vaccinate in lots and identify the pigs as they are vaccinated to avoid repetitive vaccination or missing some of the animals. 8. Change needles as frequently as possible and keep them properly when not in use. 9. Vaccinate pigs when is skin dry to reduced the chances of introducing infections with the needles. 10. Choose a dry still day for vaccination whenever possible.

31. DONT’S IN VACCINATION Do not vaccinate pigs less than 6 weeks of age. Do not vaccinate unhealthy, heavily parasitized and severely malnourished pigs. Do not vaccinate pigs, which are recently expose to stress like recent changes in husbandry like weaning, feeding systems, and etc. Do not vaccinate pigs which are recently exposed to infection or when infection is already in the herd. 5. Leave unprotected vaccines in a car on hot days because the temperature inside the vehicle may be sufficient to destroy the potency of the vaccine. 6. Use the same syringe for vaccine and serum, if serum is used. 7. Vaccinate the animals in dusty environment or under windy conditions, when it is not possible to prevent contamination of vaccinating equipment. 8. Consider vaccination as substitute for proper nutrition and stockmanship.

32. IMPORTANCE OF PROPER STORAGE Proper storage is crucial, so vaccines should never be left unprotected in a hot car, as high temperatures can destroy their potency. When administering vaccines, different syringes should be used for vaccines and serum if serum is required. Vaccination should not be done in dusty or windy environments where contamination of vaccinating equipment. vaccination should never be seen as a substitute for proper nutrition and stockmanship, as overall pig health depends on multiple factors, including good feeding and management practices.

33. THANK YOU